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Mrs. M. T. Wsllborn^s 



RECIPES EOR 



Piiiiiflif f iiili« 



Geo. B. Staddan, Printer, sV^ Cherry St., Nashville. 



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MRS, M, T, WELLBORN'S 

RECIPES FOR 

Preservmg Peaches, Pears, Apples, Plums, Gages 

and Quinces, Berries, Grapes, Tomatoes and 

Oh'a, in barrels, kegs or Jars, of any 

kind or size. 



Entered according to Act of Congress in the year 1874, by 
Mrs. M. T. Wellborn, in the office of Librarian of Congress, 
at Washington. 



REMARKS. 

Several years ago the "Spear's Patent Fruit 
Preserving Solution" was introduced to me, 
claiming to prevent fermentation, and preserve 
all kinds of fruit, without need of making the 
jars air-tiglit, and without the use of sugar. 
Being most favorably impressed with the 
idea, I at once proceeded to give it a trial, and 
put up several kinds of fruit according to the 
directions that accompanied the solution. I 
found the fruit to keep reliable as claimed, in 
jars of any kind and size, without making them 
air-tight; and I could use the fruit little by little 
as wanted. I found the fruit to keep just as 
reliable without using any sugar, as with using 
little or much of it as wanted; and was pleased 
with the solution, because it maintained these 
bold claims. The preserved fruit remained 
quite as firm and good to appearance as the 



2 Mrs. M. r. ]Vellbonis Recipes 

best canned fruits; but upon tasting them J 
found some kinds were just a little deadened 
in flavor, but possibly good for the desert, and 
quite good for baking and cooking purposes. 
Some other kinds I found were still more 
deadened and insipid, and with a very slight 
perceptible taste of the solution, but hardly 
objectionable; whilst some others I found with 
a decided taste of the solution, rendering them 
disagreeable to almost every one who tasted of 
them. 

Having flattered myself by anticipating so 
much of the preserved fruit, considering 
their reliable keeping and elegant appearance, 
I must confess I was very much disappointed 
upon using the fruit, to find them so varied in 
flavor. Uncertain if the fault was my own or 
that of the solution, I set about making en- 
quiry of others who had used the solution, to 
know their experience, and found the result 
in nearly every case similar to my own. 

Notwithstanding this shortcoming of the sol- 
ution, I considered its other advantages, such 
as the simple and easy manner of preserving 
the fruit, keeping them in large earthen and 
stone jars without sealing air-tight, allowing 
the fruit could be used little by little as wan- 
ted; and that in keeping large quantities of 
fruit, I need not add sugar to them at the time 
of preserving, whereby so litde trouble and 
outlay of money is incurred, to inspire me to 
put up very much more fruit for winter than I 
would have the courage, in fact the ready- 



For Ptrserviui^ Fruit. 3 

money to do by the more troublesome and 
expensive air tightening method — altogether 
enough to justify my continuing its use the fol- 
lowing year, determined upon using it with 
the greatest care according to the directions, 
and to personally superintend the preserving 
of the fruit. 

Thus becoming more and more interested in 
the cause of the solution, I commenced mak- 
ing experiments according to my own ideas, 
and with no other motive than to thoroughly 
manage and utilize the solution to my own ap- 
preciation and advantage in my housekeeping. 
After making many fruitless attempts and ex- 
periments, I still persisted, and made others, 
leading to the following result, and to my en- 
tire satisfaction, and as now directed in this 
recipe. I have confidently and largely used 
the solution during the past three years, and 
am using it still, and would use it more largely 
this season if the fruit could be obtained. 

Last year, (1873,) ^ P^t up about two hun- 
dred and fifty (250) gallons of fruit, a part of 
which I sold in our town at one dollar j)er 
gallon. Their cheapness and good qualities 
created quite an excitement — all the more, 
considering the fruit was kept in barrels, with- 
out sugar at the time of preserving, and with 
the Spear's Solution, and the taste not percepti- 
ble, and so many persons wanting to know 
how it is done, I have therefore prepared this 
recipe, with the explanation in printed form, 
and protected it to myself by copyright, and 



4 Mrs. M, T. Wellborn' s Recipes 

will dispose of it to any and all who may want 
it. And (pardon my saying it) if the recipe 
was the invention of another, having rendered 
me so much satisfaction and good service, I 
would impulsively urge its adoption upon all 
in any consideration; but being my own 
invention, I feel mysteriously constrained, 
lacking charity to give it to the public as a free 
offering, and lacking boldness (or something 
else necessary) to urge its value upon the pub- 
lic, notwithstanding my conscientious convic- 
tions, and absolute assurances that the great 
majority of families and all farmers and 
FRUIT GROWERS would be greatly benefited by 
having, and confidently employing it as it pro- 
poses. You will find the recipe is very sim- 
ple and easy to apply, and it is all the better 
for that, and you hereby obtain it very much 
cheaper than I did. Thus I have done with 
remarks, and will proceed to give the recipe 
as follows : 

PEACH ES. 

Peaches should be quite fresh — ^just picked 
if possible — a little under-ripe or half ripe, so 
that they will remain firm upon cooking. 
Cling seed is preferred; after paring them, 
and cutting them into halves or quarters as 
desired, remove the pits or stones, and imme- 
diately put them in clear cold water to prevent 
their becoming discolored; having thus pre- 
pared the fruit, weigh out enough, (noticing 
the weights) to fill the preserving kettle nearly 



For Presenmg Fruit. 5 

full, which put into the kettle, and pour enough 
clear cold water with it to nearly cover the 
fruit; place it over a hot fire, and as the fruit 
gets hot, stir it carefully and frequently from 
the bottom, that the fruit may all get hot alike 
or scalded through, but not cooked to get soft. 
Then dip out the fruit with a skimmer or wire 
ladle, and put it into the barrel, keg or jar for 
keeping. To the water remaining in the pre- 
serving kettles, add Spear's Preserving Solu- 
tion at the rate of two (2) tablespoonsful of 
the solution to each eight (8) pounds of fruit. 
Let the water or syrup boil a few minutes, and 
when boiling hot, pour it into the barrel over 
the fruit, and immediately throw a thick cloth 
over the barrel to prevent the steam from es- 
caping. Continue to scald fruit in this man- 
ner, each time adding the solution to the sy- 
rup, and put boiling hot into the barrel, until 
it is filled with fruit and syrup; let it then 
stand closely covered for six or eight hours, 
for the fruit to settle, and then proceed to put 
die head in the barrel — but before doing so, 
dip out what syrup you can conveniently, to 
keep it from leaking when the hoops are raised 
to admit the head. Having properly secured 
the head and hoops to their proper places, re- 
move the bung, and pour the syrup you dip- 
ped from the head, back into the barrel. 

There ought to be enough syrup saved over 
when scalding the fruit, to fill the barrels en- 
tirely full, instead of using water, but if there 
should not be enough, make more by adding 



6 Mrs. M. T. Wellborn' s Recipes 

four or five tablespoonsful of the solution to 
every gallon of boiling water. When en- 
tirely full, drive in the bung, and the work is 
done for the present; after standing a day or 
two, again remove the bung, and if not en- 
tirely full, fill it with hot water and solution 
made as before stated, and then drive in the 
bung, and pour melted seaHng wax around it, 
and the work is done for long keeping. Re- 
move the barrel to a cellar, or some cool damp 
place, that the barrels may remain tight, and 
not leak, or the fruit-syrup to evaporate du- 
ring the hot months. 

TO MAKE THE SEALING WAX, 

Take eight or nine parts of rosin and one part 
of tallow, melt and mix together, and pour 
on the bung boiling hot. 

Clingstone peaches preferred, as they re- 
main firm after prolong keeping. Barrels or 
kegs having been used for liquors, such as 
whisky, brandy or wines, are preferable to new 
ones. After having thoroughly cleansed the 
l)arrel inside and out, fill it with water, and 
let it stand to soak over night, or for a day or 
two — then pour it off, and put in a pint of 
fresh water, and add to it two tablespoonsful 
of Spear's Solution, and thoroughly drench 
the barrel with it by rolling, tilting and shak- 
ing. When wanting to use the fruit, open the 
barrel by removing the head, and immediately 
drive the hoops back to their place. Remove 
as much of the fruit as is wanted for the oc- 



For Preseming Fruit. 7 

casion, or if you like, enough to last you for a 
few weeks, if in cool weather. 

In removing the fruit, do so with a wire 
ladle, thus simply removing the fruit, and 
leaving the syrup in the barrel ; then put the 
fruit into clear, cold water, and stir a little to 
wash it, then pour off the water, and drain the 
fruit as dry as possible, and to each gallon of 
fruit add two or three (2 or 3) pounds of 
white sugar, or more or less to suit, and one 
(\) gill of white vinegar; stir and mix the vin- 
egar and sugar through the fruit, repeating the 
stirring a few times, and then let them remain 
a few hours with only a thin towel over them. 
The vinegar will remove any insipid taste of 
the solution upon the fruit, and in a few hours 
you cannot either taste or smell the vinegar. 
You can use less vinegar if it is very strong. 

If the directions are carefully followed, the 
fruit will be firm, and frequently crispy if the 
fruit was fresh gathered, and not too ripe. 
The firmer the peaches are, the more of the 
peach flavor is retained. If the peaches are 
too firm to be eaten with sugar and cream, 
which is frequently the case, stew them until 
tender, and let them get cold before using. 
The effect of the vinegar is to neutralize the 
solution, and to incorporate itself with the 
sugar and fruit, so as to restore and beget 
more of the fresh fruit flavor than is usually 
found with canned fruit, and peaches so pre- 
pared will serve good any way you would use 
fresh or canned peaches. 



8 Mrs. AL T. IVdlboni's Recipes 

They will also make nice sweet pickles and 
sugar preserves, by first soaking the peaches 
when removed from the barrel, in cold water, 
containing one (i) gill of vinegar to each gal- 
lon of fruit. Have water enough to cover the 
fruit, and let it soak for a few hours, then pour 
off the vinegar and water, and soak in fresh, 
cold water. Spice as preserves in the usual 
manner. Do not use tin-plated ware about 
the fruit, as it turns it dark. 



APPLES. 

Any tart or acid apple a little under-ripe 
may be prepared according to the Peach Re- 
cipe, and they will keep very nice. To pre- 
pare them for use as wanted, take them from 
the barrel in the same manner as directed for 
peaches, and put them in clear, cold water, 
and wash as directed for peaches; then pour 
off the water, and add to the fruit one (i) gill 
of white vinegar to each gallon of fruit; also 
add whatever sugar is needed to render them 
suitable to the taste or use. Add water to 
cover them, and remove altogether into the 
preserving kettle and cook until tender, by 
adding more hot water if necessary. They 
will be as good as fresh cooked apples for all 
purposes for the desert. To prej^are the ap- 
ples for mince meats, take out as much fruit as 
is wanted' — wash it in cold water, then pour 
off the water, and fill in enough fresh, cold 



For Preserving Fruit. 9- 

water to entirely cover the fruit; then add (2) 
two gills of vinegar to each gallon of fruit, 
and let them soak for a few hours, then use 
them raw as you would fresh apples. 



PEARS and QUINCES. 

Preserve them in the same manner as di- 
rected for peaches or apples. To prepare 
them for use, put them to soak in vinegar and 
water, the same as directed for apples; after 
remaining for a few hours, draw the vinegar 
and water from the fruit, and add to the fruit 
whatever of sugar is wanted, and let them 
stand for twelve hours. They will be very 
fresh and delicious. They retain the pear 
flavor if only scalded to get hot through. 
They also make a good preserve after being 
soaked in vinegar and water, and then soaked 
in clear, cold water, and preserved as you 
would citron. 



PLUMS and GAGES. 

Plums and gages can be preserved as firm 
as when gathered, by putting them up in cold 
water, and using three (3) tablespoonsful of 
Spear's Solution to every eight (8) pounds of 
fruit. Weigh the fruit (noting the weight) and 
fill the barrel full with fruit, then add the sol- 
ution according to the weight of the fruit, and 
fill the barrel or jar full of cold water, and 



lo Airs. M. T. Wellborn s Recipes 

head up the barrel or seal the jar as directed 
for other fruit. The fruit will remain firm and 
retain its natural color if yellow fruit is used. 
Do not let the fruit be mellow. When wanted 
for use, soak in vinegar and w^ater, then sprin- 
kle with sugar as directed for pears. 

Plums can be saved in barrels or any size jar 
by adding a half pint of water to eight (8) 
pounds of plums, and scald them until hot — 
stir frequently that all will be hot alike. Then 
add two (2) tablespoonsful of solution to every 
eight (8) pounds of fruit. Mix it well by stir- 
ring, and pour it boiling hot into the barrel or 
jar, and keep it closely covered; continue in 
this manner until the barrel is full, and then 
put in the head as directed for peaches. 
When wanted for use, add sugar and one (i) 
gill of vinegar, and scald all together in a pre- 
serving kettle, and they will be equal to fresh 
fruit. 

To preserve plums, gages, grapes and straw- 
berries, or any kind of very acid fruit, with 
very little sugar, or only enough to make them 
palatable: — To every twelve (12) pounds of 
fruit — a little under-ripe or half ripe preferred 
— add from three to four pounds of sugar, and 
a half pint of cold water, put altogether into 
a preserving kettle, and let them scald until 
the skins begin to burst. Stir them frequently 
that all may be scalded alike, but not scorched 
— then remove them into a jar, and continue 
to boil more fruit until the jar is full. Let it 
then stand one or two hours to settle, and then 



For Prcscnmg Fruit, 1 1 

cut two pieces of thick white paper, and dip 
one in the solution and lay it over the fruit, 
and pour one tablespoonful of the solution to 
every twenty-four (24) pounds of the fruit, upon 
the paper. Fit the other piece of paper in 
the neck of the jar, and then fit in the stone 
lid or a cork as tightly as possible, and pour 
melted sealing wax, (made as before-men- 
tioned) around the edges, being careful not 
to leave any air-holes for the syrup to evapor- 
ate. If the directions are carefully followed, 
the fruit will be as nice in twelve months as 
when first put up. It will be ready prepared 
for the table, and be as nice as fresh-stewed 
fruit. After opening, when not using from the 
jar, keep a paper saturated with the solution 
over the fruit to prevent fermentation. 



BERRIES. 

AH kinds of berries keep nice if only made 
scalding hot. Use the water that drains from 
them after washing to scald them with. They 
will melt as they get hot, and make their own 
syrup. Stir them frequently that all may get 
hot alike. When hot, add to each eight (8) 
pounds of fruit, two (2) tablespoonsful of 
Spear's Solution. Stir them well, and put al- 
together boiling hot into the jar. Let it stand 
two or three hours for the fruit to settle, and 
if the fruit shrinks, fill up the jar with hot 
water, and keep it closely covered during the 



12 Mrs. Af, 7\ IVellbonrs Recipes 

time. Ill en cut two pieces of paper, and dip 
one in the solution and lay it on top of the 
berries, and pour about a teaspoonful of the 
solution upon the paper to thoroughly saturate 
it and prevent mould. Then fit the other 
piece of paper into the neck of the jar, and 
put on the lid or cork as tight as possible, and 
pour melted sealing wax around the edges to 
prevent evaporation. When wanted for use, 
wash them in cold water, and add one (i) gill 
of vinegar to each gallon of fruit. Mix the 
vinegar by stirring them, and let them remain 
for several hours; then put them into the pre- 
serving kettle with what water drains from 
them, and cover close with a plate turned over 
them. As they get hot, stir them occasionally, 
and when boiling, add sugar to suit the taste. 



No. I TOMATOES. 

Take large, firm tomatoes, not mellow ripe, 
scald, peal and cut up, and let them drain. 
The least water about them the better. Weigh 
and put them into the preserving kettle over a 
liot fire; -stir them frequently, that they may 
all get hot alike and not scorch. When hot, 
add two (2) tablespoonsful of Spear's Solu- 
tion, to every eight (8) pounds of fruit, and 
stir well. Do not let the fruit boil to get soft, 
but only boifing hot. Pour it into a jar, fill- 
ing it entirely full, cover closely, and let stand 
two or three hours to settle. If the fruit 



For Preserving Fruit. 13 

shrinks much, fill up with hot water. Cut two 
pieces of thick, white paper, and dip one in 
the solution and lay on top of the fruit, and 
pour a teaspoonful of the solution over th^ 
paper to saturate it well. Put the other piece 
of paper in the neck of the jar, and fit the 
stone top or cork in as tight as possible, and 
pour melted sealing wax around the edge. Be 
careful not to leave any air-holes, as the syrup 
would evaporate, and the fruit mould on top. 
When wanted for use, add two (2) gills of vin- 
egar to one gallon of tomatoes ; add plenty of 
sugar, and a large tablespoonful of butter, and 
bake or stew in a yellow crock bowl till dry. 
The vinegar restores the natural flavor of the 
tomato, and they are in every respect as nice 
as fresh tomatoes. 



To Preserve Tomatoes Whole. 

Select those not quite ripe, scald and peel 
them. Put in the preserving kettle one (i) 
pint of water to every eight (8) pounds of 
fruit that you are going to scald. When the 
water boils, add three tablespoonsful of the 
solution to every eight (8) pounds of tomatoes. 
Drop in a few tomatoes at a time, and let 
them scald until hot, but not cooked. Dip 
them out carefully, and put them into the jar, 
and continue to scald fruit until the jar is filled, 
and then let them stand a few hours to settle. 
If the fruit shrinks much, fill the jar full of 



14 Mrs. M. T. Wellborn' s Recipes 

the syrup that the fruit was scalded in. The 
syrup that drains from the fruit is sufficient 
water in the jar. Then treat them with paper 
•and solution on top, and seal up the same as 
directed in the other recipe for tomatoes. 
These tomatoes are often preserved firm 
enough to slice, and serve with vinegar, pep- 
per and salt, and are relished by some persons 
served in that way. 

When wanted, scald in vinegar and water, 
then add to the soup as you would fresh toma- 
toes. Small watery tomatoes with many seed, 
will not keep by these recipes. 

After opening a large jar of tomatoes as well 
as other fruit, keep a thick paper saturated 
with the solution over the fruit, when not 
using from the jar. All preserved fruit should 
be kept in a cool place or cellar. 



K R A. 

Okra can be kept in small jars if put up late 
in the season. Weigh the okra, and put in 
the preserving kettle with cold water enough 
ts cover it. Let it boil until the pods begin 
to burst. If too much water, pour off some, 
and add two (2) tablespoonsful of Spear's 
Solution to every eight (8) pounds of okra. 
Stir well, and pour all boiling hot into the jar, 
and then let stand to settle. Keep it closely 
covered, and if it shrinks much, fill with hot 
water, and put paper and solution over the 



For Preserving Fruit. 1 5 

top of the okra, and seal up as directed for 
tomatoes. 

When wanted for use, scald in a lined stew- 
kettle with a little vinegar added to the water. 
When hot, add to the soup, and use any way 
you would fresh okra. 

Any very acid fruit can be kept for a few 
weeks by stewing them, and adding sugar to 
make them palatable. Put them in a jar, and 
saturate a piece of heavy white paper with 
the solution, and lay it on top of the fruit, and 
cork or cover close. 

If these directions are carefully followed, 
there will not be a failure in preserving the 
different kinds of fruit; and all kinds of fruit 
are so plentiful in the summer season, that 
they can be made a common article of food 
during our prolonged winter months^ when it 
would be a very acceptable article of diet to 
most persons. 

I have ever found it so at the hotel. My 
table has been as bountifully supplied during 
the winter months, with fresh fruits as good as 
the canned fruits, and pronounced by many 
to be superior in every respect to the best 
canned fruits, and at such a small cost and so 
little trouble. And I am sure they would add 
health as well as luxuries to every household; 
besides, the surplus fruits thus saved would 
find a ready sale and a good price in any mar- 
ket, and would add an income to many per- 
sons that is lost year by year for the want of 



1 6 Mrs, M. T. Wellborn' s Recipes 

some cheap and simple method of preserving 
their fruits. 

Hoping to benefit the pubHc as well as my 
own pecuniary interest, I will close my re- 
marks 

MRS. M, T. WELLBORN, 
Marion, Perry County, 

Alabama. 



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LIBRARY OF CONGRESS 





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